Copycat Cracker Barrel Fried Apples Recipe
Posted: 08/20/26
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Summer is so dang humid in Tennessee that I welcome some respite from the heat when fall rolls around. To celebrate falling leaves and cooler days, this Cracker Barrel Fried Apples copycat recipe is incredibly delicious; tender apple wedges cook right on the stovetop in a glossy brown sugar sauce, giving you a simple side dish or cozy dessert in about 20 minutes flat.
What Makes This Fried Apples Recipe Different
- You still get buttery apples and a warm, glossy cinnamon sauce, but there’s no restaurant trip or waiting for a table required. And I love how easy it is to make whenever my kids request it!
- I made sure this version uses just enough brown sugar to create that familiar cinnamon glaze without overwhelming the apples. Also, using tart Granny Smith apples makes the flavor super well-balanced.
- I always try to build flexibility into recipes, so you can make this dairy-free or vegan with plant-based butter, and it’s naturally gluten-free!
Cheryl’s Tested Notes & Tips
- For the apples, I always keep the slices about ½ inch thick so they cook evenly. If they’re different sizes, the smaller ones will soften before the thicker ones are ready.
- One vital tip: keep the skillet uncovered. A lid traps steam, which makes the apples too soft and leaves a thin, watery sauce in its wake.
- To check if they’re done, I use a fork and slide it in. There should be slight resistance, and the wedges should still hold their shape. They’ll continue softening after the skillet comes off the heat.
Ingredient Notes
- Firm baking apples are the main show. We have a mix here because Granny Smith apples bring that crisp tart flavor, while Honeycrisp apples make it naturally sweeter. If you want to branch out, Pink Lady or Braeburn apples are sound substitutes because they remain firm while cooking.
- Don’t omit the butter! It adds the rich flavor that makes these apples so darn restaurant-like. If family members have allergies, use an equal amount of a plant-based butter.
- Brown sugar is pure caramel-like sweetness. Coconut sugar can replace the brown sugar, although be warned: the sauce will be darker, which actually gives it a nice color!
- Cornstarch is the key thickener. Use certified gluten-free cornstarch if needed. I also like to use arrowroot starch at times, but generally add it at the very end (don’t cook it too long, as it loses its thickening power!).
Serving Suggestions
- Alongside any breakfast. I use this in SO many things: pancakes, waffles, French toast, or oatmeal. The cinnamon glaze is a warm fruit topping and adds incredible flavor without overly sugary syrup.
- With savory entrées. There’s something about applesauce with meats. Serve this fried apples cracker barrel recipe with roasted pork, pork chops, chicken, or turkey. The contrast of sweetness and rich, savory meat is sooo good.
- Over dessert (a must, actually). Spoon this warm over vanilla ice cream, frozen yogurt, pound cake, muffins, or angel food cake (yesss, trust me on this one).
Storage & Make-Ahead
- Refrigerator: Let the apples totally cool, then refrigerate them with the sauce for up to 4 days. To reheat, I use a skillet over low heat and add a tablespoon of water or apple juice if the sauce is too thick.
- Freezer: Ughh, I’m hesitant to say, but freezing is possible, just not ideal (apples will be softer after thawing). I generally don’t freeze this sauce, but you could for up to 2 months.
- Making it ahead: If I’m serving this with a bigger dinner, I’ll prepare it 1 to 2 days in advance. Quick tip: slightly undercook the apples so they don’t get mushy or too soft!
Recipe FAQs
- How do you make Cracker Barrel fried apples? So easy for the copycat version! Cook ½-inch apple wedges in melted butter and brown sugar until just fork-tender. Stir in cinnamon, then add a cornstarch and apple juice slurry. Cook for another 1 to 2 minutes, until the liquid becomes a thick, glossy glaze that coats those yummy apples.
- Are Cracker Barrel fried apples gluten-free? I got ya, sister. This is totally gluten-free! However, if you or a family member have celiac disease or are especially sensitive, use cornstarch that’s certified gluten-free to avoid possible cross-contact.
- Why is the sauce on my fried apples watery? Gawd, I feel you. The apples may have released more juice than expected, or the cornstarch slurry may be undercooked. Keep the skillet uncovered and cook the slurry for an extra1 to 2 minutes, stirring gently, until the sauce becomes glossy and coats those apples.
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Copycat Cracker Barrel Fried Apples Recipe
You want this: buttery, tender skillet apples coated in a warm cinnamon-brown sugar glaze. This copycat Cracker Barrel fried apple recipe is a cozy side dish or dessert!
Ingredients
For the Apples
- 4 large firm baking apples, such as Granny Smith or Honeycrisp, unpeeled, cored, and sliced into ½-inch wedges
For the Sauce
- 4 tablespoons unsalted butter
- ¼ cup unsalted butter
- 1½ teaspoons ground cinnamon
- 1 tablespoon cornstarch
- ¼ cup apple juice or water, plus more only if needed
Equipment
- Large skillet, preferably cast iron
- Silicone spatula or wooden spoon
- Small bowl
- whisk
- Apple corer or sharp knife
Instructions
- Place a large skillet over medium heat. Add 4 tablespoons unsalted butter and let it melt completely.
- Add ¼ cup packed brown sugar. Stir constantly for approximately 1 minute, until the sugar begins dissolving into the melted butter. The mixture may still look slightly separated at this stage; it will become smoother as the apples cook.
- Add 4 large apples, cored and cut into ½-inch wedges. Toss gently until the wedges are coated in the butter and brown sugar mixture.
- Cook the apples uncovered over medium heat for 7 to 10 minutes, stirring gently every 2 to 3 minutes. Cook until the wedges are just fork-tender but still hold their shape.
- Sprinkle 1½ teaspoons ground cinnamon evenly over the apples, then stir gently to coat.
- In a small bowl, whisk 1 tablespoon cornstarch with ¼ cup apple juice or water until completely smooth. Pour the slurry evenly into the skillet.
- Cook for 1 to 2 minutes, stirring gently, until the liquid becomes a thick, glossy glaze that coats the apple wedges. If the sauce becomes thicker than desired, stir in additional apple juice or water 1 tablespoon at a time.
- Remove the skillet from the heat and serve the fried apples warm.
Nutrition Information
Calories: 223kcal | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Total Carbs: 23g | Fiber: 4g | Sugar: 16g | Net Carbs: 19g | Vitamin C: 7mg | Cholesterol: 40mg | Sodium: 4mg | Potassium: 176mg | Calcium: 19mg | Iron: 0.2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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